I love curry. While it is one of those subjective flavours that people either really love or really hate, I find that a hint of curry is the perfect addition to compliment many types of dishes.  This South-Asian spice has travelled across the globe, flavouring dishes in almost every country. While it is known as a standard spice in South Asian cooking- countries such as India, Sri Lanka, and Bangladesh- it is also used often in East Asian cuisine in countries such as Thailand and Japan, and is a well known ingredient in both Caribbean and British dishes.

Of course, everyone knows the traditional curry chicken. This is pretty well the standard use for this exotic spice. However, there is so much more that can be done with this potent, exotic flavour. Curry as we know it is actually a blend of spices and flavours. Common additions to any curry paste will generally be turmeric, cardamom, cinnamon or ginger, and coconut milk or yogurt.  One of my favourite things to flavour with curry is salad, simply because it is unexpected and delicious. While the concept of a curry flavoured salad may sound odd at first, once you`ve tried it you will understand why it’s a favourite of mine.

I start with my coconut-curry vinaigrette. This is a dressing that I invented and perfected over the course of a year or two, and is a condiment that I find very useful. The nice thing about this vinaigrette is that you can adjust the seasoning to your taste. I generally use one to two hot peppers for one batch, although heat can be omitted all together if you like. Likewise, the use of garlic, herbs, and honey and coconut milk (both added for sweetness) can be adjusted to taste, and ingredients are very easily interchangeable.

This vinaigrette is an excellent topper for a simple mixed greens salad. The consistency and slight tanginess are the makings of a perfect salad dressing, and the unexpected flavour adds an exotic twist. However, I have taken this recipe a step further, and created a bound salad made with chunks of chicken, apple, and red onion, all coated with curry goodness, and placed it on a mound of mixed greens. This curry chicken salad recipe is also very easily changed, according to personal taste. While I have suggested red onions, apple, and celery in my recipe, any of these items can be omitted. Other additions that would work well are nuts, such as walnuts or pecans, raisins, cooked and cooled rice, or any other crunchy vegetables such as cucumber or red pepper. This mixture also works well in sandwiches, on top of crackers or grilled breads, or on its own without the greens.
Because this is a vinaigrette, it can’t be used as a base for curry chicken. Due to its elevated acidity levels, necessary for the effect of being a good salad dressing, it wouldn’t really taste good as anything other than a salad dressing or sandwich topper. However, once you have tried this vinaigrette, you will realize all the meal possibilities this condiment provides.

Coconut Curry Vinaigrette

You will need:

• 1-2 red thai chillis
• 1-2 cloves of garlic
• 2 tbsp grated fresh ginger, or 1 tbsp powdered ginger
• ½ cup cilantro
• 2 tsp yellow curry powder
• ½ tsp cumin
• 1 tsp turmeric
• 1 can coconut milk
• 1-2 tbsp honey
• 1 tbsp rice wine vinegar, or white wine vinegar
• 1 cup olive oil

Method:

1. In a food processor or blender, combine all ingredients, except for the oil.
2. In a slow, steady stream, add the olive oil until the desired consistency is achieved. The vinaigrette should be completely smooth, and easily pourable.

Curry Chicken Salad
You will need:

• 1 chicken breast
• 1 apple, diced finely
• ¼ red onion, diced finely
• 1 stalk celery, diced finely
• ½ tbsp mayonnaise
• 3 tbsp curry vinaigrette

Method:

1. Cook chicken breast fully. Allow to cool, and cut into chunks.
2. In a mixing bowl, combine chunks of chicken, the diced fruit and vegetables, the mayo, and the curry vinaigrette.

Serve over mixed greens.